Tarragon Chive Potato Bread Recipes

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TARRAGON & CHIVE POTATO BREAD



Tarragon & Chive Potato Bread image

This soft, delicious bread stays moist for days. It's easy to make because it uses cream of potato soup instead of mashed potatoes.

Provided by littleturtle

Categories     Yeast Breads

Time 2h15m

Yield 2 loaves, 16-24 serving(s)

Number Of Ingredients 11

6 -6 1/2 cups flour
2 (1/4 ounce) packages active dry yeast
1 1/2 cups milk
2 tablespoons sugar
2 teaspoons salt
2 tablespoons butter
1 cup condensed cream of potato soup
1/2 cup sour cream
1/4 cup fresh chives or 2 teaspoons dried chives
2 teaspoons tarragon
butter, for brushing finished bread

Steps:

  • Combine 3 cups flour and yeast in a large bowl.
  • Heat milk, sugar, salt and butter until butter melts, and stir into dry ingredients in bowl along with soup, sour cream, chives and tarragon.
  • Beat in more flour, gradually, until dough becomes too stiff to stir.
  • Turn out onto floured surface and knead 5 to 8 minutes, adding only as much flour as needed to produce a dough that is smooth, elastic and just past the point of being sticky.
  • Put in a large oiled bowl, and cover with plastic wrap.
  • Allow to rise in a warm place until doubled in bulk (about 1 hour).
  • Punch down, and divide in half to make 2 loaves.
  • Pre-heat oven to 375F (400 at 6000 ft).
  • Place loaves in well greased pans, cover and let rise until doubled in bulk (about 30 minutes).
  • Bake bread in the center of the oven for 30 minutes, or until browned and hollow sounding when tapped (May have to cover with foil tent the last 10 minutes to prevent excessive browning).
  • Brush hot loaves with butter.
  • Remove from pans and place on rack to cool.

POTATO TARRAGON BREAD



Potato Tarragon Bread image

Number Of Ingredients 9

1 cup water
3 tablespoons margarine or butter, softened
1 egg
3 cups bread flour
3/4 cup mashed potato mix
1 tablespoon sugar
1 1/2 teaspoons salt
1 1/2 teaspoons dried tarragon leaves
2 1/2 teaspoons bread machine or quick active dry yeast

Steps:

  • Make 1 ½ Pound Recipe with bread machines that use 3 cups flour, or make 2 Pound Recipe with bread machines that use 4 cups flour.Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.Select Basic/White cycle. Use Medium or Light crust color. Do not use delay cycles. Remove baked bread from pan, and cool on wire rack.1 slice: 170 calories (35 calories from fat) 4g fat (1g saturated) 20mg cholesterol 310mg sodium 30g carbohydrate (1g dietary fiber) 4g protein.SUCCESS TIPWe found from our testing that for good texture and volume, slightly less yeast is needed in the 2-pound loaf than is needed in the 1 1/2-pound loaf.Try ThisFor a delicious Potato Chive Bread, use the same amount of freeze-dried chives or 1 tablespoon chopped fresh chives for the tarragon.From "Betty Crocker's Best Bread Machine Cookbook, The Goodness of Homemade Bread the Easy Way." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

FINGERLING POTATOES WITH CHIVES AND TARRAGON



Fingerling Potatoes with Chives and Tarragon image

Provided by Maggie Ruggiero

Categories     Potato     Side     Quick & Easy     Summer     Tarragon     Chive     Simmer     Gourmet     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 6

1 1/2 pound fingerling potatoes such as Russian Banana
1 1/2 cups water
3 tablespoons extra-virgin olive oil
1 large garlic clove, finely chopped
3 tablespoons chopped chives
1 tablespoon chopped tarragon

Steps:

  • Peel potatoes and halve lengthwise.
  • Bring potatoes, water, oil, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper to a simmer in a 10-inch nonstick skillet, then cover and briskly simmer, shaking skillet occasionally, until potatoes are tender, 10 to 12 minutes. Remove lid and cook, stirring gently, until most of water has evaporated and potatoes are glazed, 1 to 2 minutes more. Stir in herbs.

POTATO CHIVE BREAD



Potato Chive Bread image

Number Of Ingredients 8

1 cup plus 2 tablespoons water
2 tablespoons margarine or butter softened
3 cups bread flour
1/2 cup mashed potato mix (dry)
1/4 cup chopped fresh chives
1 tablespoon sugar
1 1/2 teaspoons salt
2 3/4 teaspoons bread machine or quick active dry yeast

Steps:

  • Make 1 Pound Recipe with bread machines that use at least 2 cups flour, or make 1 1/2 Pound Recipe with bread machines that use at least 3 cups flour.Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.Select Basic/White cycle. Use Medium or Light crust color. Do not use delay cycles. Remove baked bread from pan, and cool on wire rack.1 slice: 145 calories (20 calories from fat) 2g fat (0g saturated) 0mg cholesterol 290mg sodium 29g carbohydrate (1g dietary fiber) 4g protein.SUCCESS TIPIf your bread machine has a 2-pound vertical pan, the loaf will be short, but still will have good texture and flavor. If your bread machine has a horizontal pan, however, there isn't enough dough to make a good loaf of baked bread.Try ThisInstead of fresh chives, use 1 tablespoon freeze-dried chives in the 1-pound loaf or 2 tablespoons in the 1 ½ -pound loaf. For a flavor twist, try ¾ teaspoon dried tarragon leaves in the 1-pound loaf and 1 teaspoon in the 1 1/2 -pound loaf.From "Betty Crocker's Best Bread Machine Cookbook, The Goodness of Homemade Bread the Easy Way." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

ROAST SIDE OF SALMON WITH MUSTARD, TARRAGON, AND CHIVE SAUCE



Roast Side of Salmon with Mustard, Tarragon, and Chive Sauce image

Provided by Bon Appétit Test Kitchen

Categories     Fish     Mustard     Roast     Quick & Easy     Dinner     Salmon     Tarragon     Chive     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 to 10 servings

Number Of Ingredients 8

2/3 cup mayonnaise
1/2 cup spicy brown mustard (such as Gulden's)
6 tablespoons chopped fresh tarragon
6 tablespoons chopped fresh chives
2 tablespoons (packed) golden brown sugar
2 tablespoons fresh lemon juice
2 teaspoons finely grated lemon peel
1 3 1/2-to 3 3/4-pound whole side of salmon with skin (about 1 1/2 inches thick at thickest part)

Steps:

  • Position rack in center of oven and preheat to 450°F. Line large rimmed baking sheet with parchment paper. Mix first 7 ingredients in medium bowl. Season mustard sauce lightly with salt and generously with pepper. Place salmon, skin side down, on diagonal on prepared sheet. Spoon 1/2 cup mustard sauce atop salmon, then spread over, covering completely. Sprinkle salmon generously with salt and pepper. Roast just until salmon is opaque in center, about 15 minutes. Using parchment as aid, transfer salmon to platter. Cut crosswise into pieces and serve with remaining mustard sauce.

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